Chicken Parmesan

Recipe By: Recipe courtesy Giada De Laurentiis
Serving Size: 0

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt ; and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce ; recipe follows or purchased marinara
sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter ; cut into pieces

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and
pepper. Brush both sides of the cutlets with the herb oil. Heat a
heavy large oven-proof skillet over high heat. Add the cutlets and
cook just until brown, about 2 minutes per side. Remove the skillet
from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1
teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of
Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake
until the cheese melts and the chicken is cooked through, about 3 to 5
minutes.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of preparation: easy




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